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7/2/08 10:32 P

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Bread and Butter Pickles
Joanna Lund
KWQC-TV6 05/23/2002

8 cups sliced cucumbers
1-1/2 cups sliced onioin
1 large clove of garlic
2-1/2 tablespoons pickling salt
2 cups ice cubes
2 cups Splenda Granular
1 teaspoon ground turmeric
1 teaspoon celery seed
1 tablespoon yellow mustard seeds
1-1/2 cups cider vinegar

In a large glass or plastic bowl, combine cucumbers, onion, garlic and pickling salt. Evenly arrange ice cubes over top. Cover with a clean cloth and let set at room temperature for 3 hours. Remove garlic. Rinse and drain well. In a large saucepan, combine Splenda, turmeric, celery seed, mustard seed, and vinegar. Add drained cucumber mixture. Mix well to combine. Cook over medium heat for 5 minutes, stirring occasionally. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/2-inch headspace. Seal and process in a boiling-water canner for 10 minutes.

Makes about 4 pints
Each 1 tablespoon serving equals:
HE: 8 Optional Calories
8 Calories, 0 gm Fat, 0 gm Protein, 2 gm Carbohydrate, 273 mg Sodium, 4 mg Calcium, 0 gm Fiver
Diabetic Exchanges: 1 Free Food

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